Vibrant sushi-inspired poke bowl (Print out)

A colorful bowl with fresh fish, greens, avocado, and tangy soy-ginger dressing.

# What You'll Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (use gluten-free if desired)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# How to Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and cooked rice if using in individual serving bowls.
04 - Spoon the marinated fish along with any remaining marinade over the salad base.
05 - Top with toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and sliced chili as desired; serve immediately.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, which means you can have something restaurant-quality on a weeknight without the stress.
  • The marinade does most of the heavy lifting—ginger, soy, and sesame oil create this addictive umami punch that makes every bite feel intentional.
  • You control every element, so it adapts to whatever you have on hand and whatever your body is craving that day.
02 -
  • The fish needs to be genuinely sushi-grade—never use regular salmon or tuna raw, no matter how fresh it looks at the regular grocery store counter.
  • Don't skip the ten-minute marinade; those minutes let the ginger and soy seep into the fish and transform it from plain cubes into something special.
  • Assemble the bowls just before eating, because the greens will start to wilt once they touch the warm marinade.
03 -
  • Keep everything as cold as possible—chill your bowls, use cold rice, and don't let the fish sit out of the fridge for more than a few minutes before eating.
  • Toast your own sesame seeds in a dry pan for about two minutes just before assembling; they'll taste exponentially better than pre-toasted versions.
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